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Dry mahi fillets well with paper towels to remove excess moisture. Season on both sides with salt, pepper and paprika. Dredge lightly in Wondra fine flour, or regular AP flour.
Heat a large skillet over medium high heat. Add olive oil and butter. Once hot, add fish and sear for 3-4 minutes on each side, until golden brown and cooked through. Remove fish to a plate and cover lightly.
Return the pan to the stove and add shallots and garlic. Sauté for 3-4 minutes, until tender and fragrant, but not browned. Add lemon juice and bring the sauce up to a simmer. Lower the heat to medium low and add the mascarpone, lemon zest and half of the fresh basil. Stir to melt the cheese. Taste and adjust seasoning. Return the fish fillets to the pan. Coat the fish in the cream sauce.
Serve mahi mahi fillets with lemon wedges and remaining basil.